Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools

Journal of Food Engineering

Volumn 80, Issue 4, 2007, Pages 1068-1077

  Fagan, C C ^a   Everard, C ^a   O'Donnell, C P ^a   Downey, G ^b   Sheehan, E M ^c   Delahunty, C M ^d   O'Callaghan, D J ^e   Howard, V ^e  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d UNIVERSITY OF OTAGO   (New Zealand)

^e TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Chemometrics; Meltability; Mid Infrared spectroscopy; Processed cheese; Texture profile analysis

Indexed keywords

COMPUTER VISION; FOOD PROCESSING; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MELTING; STATISTICAL METHODS;

CHEMOMETRIC TOOLS; INSTRUMENTAL TEXTURE; MID INFRARED SPECTROSCOPY; TEXTURE PROFILE ANALYSIS;

DAIRY PRODUCTS;

EID: 33846224243     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.068     Document Type: Article

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